BEL-AIR CLUB SANDWICH

Bel-Air Club Sammie. O!M!G!  

Make sure you have what you need to make this over the weekend!

Recipe from: BEST 30-MINUTE RECIPE published by Cook's Illustrated
Serving Size: 1  

1/4 cup  mayonnaise
2 tsp.  minced chervil
2 tsp.  minced chives
2 tsp.  minced parsley
2 tsp.  minced tarragon
1/2 small  shallot -- minced
       Kosher salt and freshly ground black pepper -- to taste
1 Tbsp.  canola oil
1 egg
3 slices  white bread -- crusts removed, lightly toasted
1/2 oz.  thinly sliced maple-glazed turkey (about 3 slices)
1/2 oz.  thinly sliced smoked ham (about 3 slices)
2 slices  Gruyère
3 slices  thick-cut bacon -- cooked until crisp
1/2 small  vine-ripe tomato -- cored and thinly sliced
2  inner leaves romaine lettuce
      
           Shoestring french fries and ketchup -- for serving (optional)

Stir mayonnaise, chervil, chives, parsley, tarragon, shallot, salt, and
pepper in a bowl; set aïoli aside. 

Heat oil in an 8” nonstick skillet over medium-high heat; fry egg,
flipping once, until white is cooked and yolk is partially firm, 1–2
minutes. Season with salt and pepper; set aside. 

Lay slices of bread on a work surface; spread 1 tbsp. aïoli over 1 cut
side of each slice. 

Over 1 slice, arrange turkey, ham, and Gruyère; spread with remaining
aïoli and top with a second slice of bread, aïoli side up. 

Arrange egg, then bacon, and tomato, and season with salt and pepper; top
with lettuce and remaining slice of bread, aïoli side down. 

Place 4 skewers about 1” from each of the 4 corners of sandwich; slice
into 4 pieces. Serve with fries and ketchup on the side if you like.

Rotisserie Rub, anyone?

Those rotisserie chickens at Costco are amazing, aren't they? 

But even better- roast them yourself! Rub them with this, roast in the oven and viola!

Recipe By  : ALISON ROMAN via Bon Appetit April 2013
Enough for 2 chickens

4 teaspoons  kosher salt
2 teaspoons  paprika
1 teaspoon  onion powder
1 teaspoon  dried thyme
1 teaspoon  white pepper
1/2 teaspoon  cayenne pepper
1/2 teaspoon  black pepper
1/2 teaspoon  garlic powder

Mix all rub ingredients. 

Rinse chicken(s) and pat dry. Rub with mixture.

Preheat oven to 400F.
For whole chicken: Rub each chicken inside and out with rub mixture. Place
a quartered onion inside each chicken. 
Bake for 20 minutes, then lower oven temperature to 350F until chicken reaches an internal temperature of 150-155F. Let stand 10 minutes before carving. For extra flavor, coat chickens & refrigerate for 4 hours or overnight.

Spiced Lemon Rice

Spiced Lemon Rice

Recipe By: Bon Appetit Test Kitchen
Servings: 8    

2 Tablespoons  vegetable oil
1 1/2 teaspoons  black -- brown, or yellow mustard seeds
1 1/2 teaspoons  ground turmeric
1 small  onion -- minced
2 garlic cloves -- thinly sliced
1 Fresno chile or red jalapeno -- cut into thin rings, seeded if desired
2 cups  long-grain white rice
4 2 x 1" strips  lemon peel (yellow part only) plus 1/4 cup fresh lemon juice
2 teaspoons  kosher salt
1/2 cup  roasted cashews

Heat oil in a large heavy saucepan over medium heat. Add mustard seeds and
turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes.

Add onion, garlic, and chile and cook, stirring occasionally, until onion
is translucent, about 7 minutes.

Add rice and stir to coat. Add lemon peel, salt, and 3 cups water; bring
to a boil.

Reduce heat to low, cover, and cook until rice is tender, 20-25
minutes.Stir in lemon juice. Cover and let stand off heat for 15 minutes.
Fluff with a fork and stir in cashews.

Barbecue Dinner

Low and Slow... The best way to cook ribs of any kind. These pork ribs were in the oven for 3 hours at 275F with a rotisserie rub, then finished on the barbecue with the Neely's spicy sauce. Veggies were done first with just oil, salt and pepper. Delicious all the way around and a great start to the weekend.

                                              

2 cups  ketchup
1 cup  water
1/2 cup  apple cider vinegar
5 Tablespoons  light brown sugar
5 Tablespoons  sugar
1/2 Tablespoon  fresh ground black pepper
1/2 Tablespoon  onion powder
1/2 Tablespoon  ground mustard
1 Tablespoon  lemon juice
1 Tablespoon  Worcestershire sauce

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Source:
  "Down Home with the Neelys"
S(Internet Address):
  "http://www.foodnetwork.com/recipes/neelys-bbq-sauce-recipe.html"

Chicken Banh Mi

2 carrots -- peeled and shredded
1/2 cucumber -- peeled, halved lengthwise, seeded, and sliced thin
1 teaspoon  lime zest
5 Tablespoons  lime juice
1/4 cup  fish sauce
3 Tablespoons  dark brown sugar -- packed
1 rotisserie chicken -- 
             (2 1/2-pound) skin and bones discarded, meat shredded into bite-size pieces (3 cups)
1/2 cup  mayonnaise
5 teaspoons  Sriracha sauce
4 sub rolls -- (8-inch) split lengthwise and toasted
1/2 cup  fresh cilantro leaves

1. Combine carrots, cucumber, 2 tablespoons lime juice, and 1 tablespoon fish sauce in bowl and let sit for 15 minutes. Combine sugar, remaining 3 tablespoons lime juice, and remaining 3 tablespoons fish sauce in large bowl and stir until sugar is dissolved. Add chicken and toss to coat. Whisk mayonnaise, Sriracha, and lime zest together in separate bowl.

2. Spread mayonnaise mixture on roll bottoms. Divide chicken mixture among rolls and top with pickled vegetables (leaving liquid in bowl), cilantro, and roll tops. Serve.

Spring Soup (at the end of summer)

I am unsure why this is "spring" soup, except that spinach is a winter/spring vegetable. Today there is fresh spinach year-round. If making in advance, do not add the creme fraiche until the re-heat. I added some of the soup to the creme first to warm it, then added that back into the soup. This will avoid any chance of curdling.

Recipe By :Perla Meyers
Serves: 6    

10 ounces  fresh spinach -- well rinsed and stemmed
  4 Tablespoons  butter
1/2 cup  ham -- diced
  1  cup  scallions -- finely minced
  3 Tablespoons  flour
  1 cup  peas -- cooked
  6 small  mushroom -- stems removed and thinly sliced
   salt and pepper
 1/2  cup  creme fraiche -- up to 3/4
  2 Tablespoons  fresh parsley -- minced for garnish

In a large saucepan heat 2 cups stock. Add the spinach and cook for 3 to 4 minutes, until the spinach leaves are wilted. Remove from heat and cool.

Puree the spinach/stock mixture in a blender until smooth. Pour into saucepan, add the remaining stock, and heat over low heat. Set aside.

In a heavy 3 quart saucepan melt the butter. Add the ham, cover, and cook for 2 to 3 minutes over low heat.

Add the scallions, again cover and simmer until scallions are soft, but not brown.

Add the flour until thoroughly incorporated into the mixture. Cook out rawness (3 minutes or so).

Remove the saucepan from the heat and add the spinach-stock mixture all at once. Whisk until smooth and well blended.

Return the saucepan to the heat and bring to a boil. Reduce the heat and simmer for 5 minutes.

Add the peas and mushrooms and season with s&p. Heat but do not boil. (Mushrooms should not soften)

Fold creme fraiche into the sop. then taste and correct seasoning.

Garnish with parsley or a mix of parsley and chives. (I found that this was unnecessary. The spinach provides the green garnish)

Serve hot.

Source: "Perla Meyers' From Market to Kitchen Cookbook"

Ginger-Chicken Meatballs with Chinese Broccoli

There was no Chinese broccoli available, so I used regular. Cut it into florets to fit in the bowl with the rest. 

 1 garlic clove -- finely grated
 1 lb  ground chicken
 1 Tablespoon  reduced-sodium soy sauce
 2  teaspoons  ginger -- finely grated
 4  scallions -- thinly sliced, plus more for serving
 2  cups  low-sodium chicken broth -- divided
 2  Tablespoons  vegetable oil
 1/2 bunch  Chinese broccoli -- chopped
 1/2 teaspoon  crushed red pepper flakes
       Kosher salt -- freshly ground pepper

Using your hands or a rubber spatula, gently mix garlic, chicken, soy sauce, ginger, 4 scallions, and 1/2 cup broth in a medium bowl just to combine. Scooping out by the tablespoonful, form mixture into 1 in-diameter meatballs. >>The broth makes this mixture very soft and it needs to be handled carefully.

Heat oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until golden brown all over, 8-10 minutes. Transfer to a plate.

Combine broccoli and red pepper flakes in same skillet, season with salt and pepper, and cook over medium-high heat until broccoli is bright green and crisp-tender, about 5 minutes. Add meatballs and remaining 1 1/2 cups broth. Bring broth to a boil, reduce heat, and simmer until meatballs are cooked through and broccoli is tender, 5-8 minutes. Serve sprinkled with more scallions.

>>I served in a bowl with rice on the bottom and the broth poured over the whole. Delicious! 

Source: Bon Appetit March 2014

Beet Dip with Cotija Cheese

There is nothing like fresh roasted beets! These days, though, you can skip that step and buy them already cooked. Check the produce department of your local grocery. Be sure to get the plain beets (as opposed to the ones with flavoring). 

4 medium beets (about 1 pound), greens removed and scrubbed
2 Tablespoons  olive oil, divided, plus more for drizzling
3/4 teaspoon  kosher salt, divided
1/4 teaspoon  freshly ground black pepper
1/4 cup  toasted pine nuts
1/4 cup  cilantro leaves and tender stems, plus more for garnish
1/2 teaspoon  ground coriander
2     Tablespoons  thinly shaved cotija cheese

Preheat oven to 375°F. Place beets on a large sheet of foil and drizzle with 1 tablespoon olive oil and rub to coat beets evenly. Sprinkle with 1/2 teaspoon kosher salt and freshly ground black pepper. Bring foil up and over beets to fully wrap, creating a packet. Place on a baking sheet to catch any drips. Bake for 1 hour, and allow to cool completely in foil packet. Open packet and rub skins off of beets using a paper towel. Discard foil and excess juices.

Transfer cooked beets to the bowl of a food processor and add remaining tablespoon olive oil, remaining 1/4 teaspoon kosher salt, pine nuts, cilantro and coriander. Process until smooth. Transfer to serving dish and top with cotija cheese, drizzle with olive oil and sprinkle with more cilantro

From: Bon Appetit
By: Executive Chef Mary Nolan

Curried Chicken Pitas

6 Tablespoons  nonfat plain yogurt
1/4  cup  low-fat mayonnaise
1 Tablespoon curry powder
2 cups  chicken breast -- cooked and cubed
1 pear -- ripe but firm, diced
1 stalk  celery -- finely diced
1/2 cup  dried cranberries
1/4 cup  sliced almonds -- toasted
4 pita breads, whole wheat fat free -- cut in half
2 cups  sprouts

Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.

Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts. I actually laid the two pita halves on the side of the plate, put down some greens, then the sprouts, then topped them with the salad.

Make Ahead Tip: Cover and refrigerate the salad (Step 1) for up to 2 days.

Tip: If you don't have cooked chicken, poach about 12 ounces chicken breast for this recipe. Place boneless, skinless chicken breast in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

To toast sliced or slivered almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.